This delicious and easy Egg Drop Soup recipe tastes just like the restaurant version. Now you can make and enjoy one of your favorite Asian recipes at home with this tasty soup.
We love to go to an Asian restaurant for the main dish and also for the sides and appetizers – egg rolls, fried rice, and some egg drop soup! It’s an easy recipe that tastes just like the restaurants!
Just like the restaurant!
I LOVE, LOVE, LOVE Asian food. You’ve probably noticed this if you’ve been to the site before, since we’ve posted so many Asian-inspired recipes on here.
One recipe we have yet to post (and which happens to be one of my favorites) is Egg Drop Soup. It’s a recipe my mom introduced me to at one of our many mom-daughter lunch dates.
This homemade version turned out SO simple and tasted just like what you could find when you’re eating out.
How to Make Egg Drop Soup
Like I said, this recipe is so simple and can easily be made at home. Once you have your ingredients gathered, all you have to do is follow these simple instructions to make this homemade egg drop soup on the stove.
BOIL. Set aside ¾ cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ground ginger and chives into the saucepan, and bring to a rolling boil.
MIX. Make a cornstarch slurry by stirring together the reserved broth and cornstarch in a small bowl and mix until smooth – set aside.
EGGS. In another small bowl, whisk the eggs and egg yolk together using a fork. Drizzle beaten egg a little at a time from the fork into the boiling broth mixture (egg should cook immediately).
THICKEN. Once the eggs have been dropped, stir in the cornstarch mixture gradually and simmer until the soup is the desired consistency.
If you want to add pepper, we recommend using white pepper instead of black pepper.
VARIATIONS: Don’t be afraid to sneak in some veggies. Peas and chopped carrots are also common in this recipe, although my kids prefer it plain. 😉
TOPPINGS AND TIPs
How to thicken egg drop soup? If you prefer a thicker texture try adding starch to the soup. In a separate bowl mix together 1-2 tbsp cornstarch or potato starch with ½ c water until smooth. Slowly stir the paste into the chicken stock BEFORE adding the eggs. Continue following the recipe directions.
TOPPINGS. We ended up adding some fried wonton strips which makes the soup even better. To do that, just find wonton wrappers or egg roll wrappers, cut them in strips and fry them in vegetable oil until golden brown.
If you haven’t ever had them before with your egg drop soup, I highly recommend you add them – they’re so good!
Don’t forget to garnish with diced green onions too!
STORING. You can store leftover soup in the fridge for 2-3 days. Reheat in the microwave or on the stovetop. Freezing is not recommended as the eggs can become rubbery and if a thickening agent is used, then it may become gummy.
We love finding great copycat restaurant recipes to make at home. And we are so excited to add this to our dinner menu when we are doing Asian food. We hope you like it as much as we did. 🙂
The Perfect Side!
Egg Drop Soup is the perfect side to any meal. Some of our favorite dishes to include it with are:
Beef and Broccoli – This flavorful dish is flavorful and is filled with broccoli making it hearty and delicious!
Sweet and Sour Chicken – No need for take-out when you’ve got this yummy recipe for simple and flavorful homemade sweet and sour chicken!
General Tso’s Chicken – It’s sweet and savory and so delicious!! It’s simple too.
For more Asian recipes, check out:
- Crock Pot Teriyaki Chicken
- Asian Pasta Salad
- Copycat Panda Express Orange Chicken
- Sweet and Sour Pork
- Baked Cream Cheese Rangoon
Egg Drop Soup Recipe
- 4 cups chicken broth
- 1/8 tsp ground ginger
- 2 tbsp chives
- 1/2 tsp salt
- 1 1/2 tbsp cornstarch
- 2 eggs
- 1 yolk
- wonton wrappers cut and fried
- Set aside ¾ cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
- Stir together the reserved broth and cornstarch in a small bowl and mix until smooth – set aside.
- In another small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture (egg should cook immediately). Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
- Top with fried wonton strips and serve warm. ENJOY!
Recipe from Allrecipes.com.